Paccheri with sword fish tomato sauce and Sicilian almonds

21/05/2013 - Our Pasta Fabric is located in Gragnano in the lovely “Valley of the Mills” where the water from the purest springs – together with excellent raw materials - and the light breeze of the wind have helped produce for more then five centuries a unique pasta. Gragnano in corsa, proposes in a modern key this ancient tradition, producing a pasta made of durum wheat of high quality.
Ours is a history of small producers that work in synergy with the miller in order to guarantee that the groats produced have unique quality requirements.
Gragnano in corsa transforms this durum in order to offer a wide range of special sizes, all characterized by a pleasant texture and a unique flavor, particularly recognized and appreciated by Gourmets.

Articolo tratto da: Anne to London

Ingredients for 4 people:
- 400 g Paccheri "Pastificio Gragnano in Corsa"
- 200 g of fresh swordfish
- 50 g pitted taggiasca olives in extra virgin olive oil "Frantoio Marvaldi"
- 10 tomatoes in salt and water "Masseria Dauna"
- Extra virgin olive oil from taggiasca olives - Must - "Frantoio Marvaldi"
- 1 tablespoon bread crumbs
- salt from Trapani
-15 Ground almonds from Castelluzzo

Cut the swordfish into cubes and fry in a pan with some olive oil. Add the tomatoes and pitted olives, salt and simmer for 10 minutes.

Roast the almonds and bread crumbs in a frying pan.

Cook the pasta for about 14 minutes until al dente, drain and add to the pan with the sauce. Sprinkle with toasted almonds and breadcrumbs. Drizzle with some olive oil at taste.

Recommended wine: Il Tocco - Rosato di Toscana IGT "Castelvecchio"